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Close up of a whole Vegan Lemon Meringue Pie with a lemon in the background
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Vegan Meringue with Egg Replacer

Create a beautiful and tall vegan meringue using egg replacer.
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 (1 pie)
Calories 94kcal

Ingredients

  • ½ cup Egg Replacer
  • 2/3 cup water
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
  • Optional: ½ teaspoon xanthan gum

Instructions

  • Combine the Egg Replacer and water in a mixing bowl and begin mixing on medium speed.
  • In the meantime place your sugar in a food processor and pulse up to a minute (or you can buy fine, caster sugar).
  • Pour the refined sugar one tablespoon at a time into the Egg Replacer mixture. Continue beating, pausing to wipe down the sides of the bowl as needed.
  • Once soft peaks have formed, add the vanilla. Mix until stiff peaks form.
  • Optional: Add xanthan gum to create a more stable meringue that will hold stiff peaks even after baking.
  • Spoon the finished meringue over your pie, being sure to seal the meringue up to the edges of the pie crust. Create decorate tips in the meringue that will turn golden upon baking.
  • Place in an oven heated to 350F and bake for 15-20 minutes. Turn heat up to 375F and bake for an additional 10 minutes or so until peaks turn golden brown.

Notes

*I used Ener-G egg replacer and it's the only commercial egg replacer that I think works in this recipe. You can find it at the health food section of most grocery stores here in the Midwest. You can also buy it online or at health food stores.

Nutrition

Calories: 94kcal | Carbohydrates: 9g | Protein: 8g | Fat: 2g | Cholesterol: 89mg | Sodium: 126mg | Potassium: 116mg | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 0.5mg